Eggless Cut-Out Cookies for Decorating
The perfect eggless cut-out sugar cookies! This simple recipe makes sugar cookies that are just right for decorating any holiday or special occasion.
Equipment
Ingredients
Cut Out Sugar Cookies
- 3 ⅛ cups (415 g) all-purpose flour *Scooped and leveled
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) salt
- ¾ cup unsalted butter (12 tablespoons) softened
- 1 cup (215 g) granulated sugar
- 4 ounces whole milk room temperature
- 1 teaspoon vanilla extract
Royal Icing (Eggless)
- 4 cups powdered sugar
- 4-6 tablespoons water
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla
- optional: food gel for tinting the frosting
Instructions
Cut-Out Sugar Cookies
- In a medium mixing bowl place flour, baking powder, and salt. Whisk together and set aside.3 ⅛ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In a stand mixer place softened butter and sugar.¾ cup unsalted butter (12 tablespoons), 1 cup granulated sugar
- Cream together on low speed until light and fluffy. This takes about 2 minutes, and I recommend scraping down the sides of the bowl halfway through.
- Pour in vanilla and milk. Mix together until combined.1 teaspoon vanilla extract, 4 ounces whole milk
- Pour in dry ingredients and mix on low speed until just combined.
- Divide the dough into 2 equally sized pieces and form into flat discs.
- Wrap the discs in plastic wrap and chill in the refrigerator for at least an hour. Chilling helps the cookies from spreading during baking.
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Pull one disc of dough out of the refrigerator and place on top of parchment paper or a lightly floured surface. Roll out to 1/4-inch thickness.
- Cut out desired shapes with cookie cutters. You can gather the leftover scraps of dough and reroll them out for more cookies.
- Place on a baking sheet and bake for 9-11 minutes. You want the edges of the cookies to look set and the top of the cookies to no longer look wet or shiny. I like to pull them out of the oven just before they looked fully baked as they will continue to cook a bit while cooling.
- Allow to cool on the baking sheet for 5 minutes then move to a cooling rack.
Optional: Decorating with Royal Icing
- In a medium sized bowl place, combine powdered sugar, water, light corn syrup, and vanilla. Stir together until well combined.4 cups powdered sugar, 4-6 tablespoons water, 2 tablespoons light corn syrup, 1/2 teaspoon vanilla
- If it is too runny, sprinkle in more powdered sugar. If it's too thick, add an additional tablespoon of water.
- Add food gel if desired (a little goes a long way). Mix together. The more you mix this icing, the thicker it will become so you may have to add more water if it becomes too thick.
- Dip the cookies into the icing or place in a piping bag to decorate.
Video
Notes
*If you do not have a small kitchen scale to measure in grams, then scoop the flour into the measuring cup and level off with a knife.
You do not want your dough to be sticking to your fingertips. If this is the case, add in 2 more tablespoons of flour and knead the dough.
The icing takes about 4 hours to harden. Then you can stack the cookies if desired. I still like putting a layer of parchment paper between them.
Storing cookies: Store in an airtight container at room temperature for up to 3 days for optimal freshness. You can make the dough ahead of time and store it in the refrigerator, covered, until you are ready to bake. For longer storage, place the dough in a freezer-safe bag and freeze for up to three months.
Nutrition
Calories: 134kcalCarbohydrates: 23gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 51mgPotassium: 19mgFiber: 0.3gSugar: 14gVitamin A: 135IUCalcium: 15mgIron: 1mg
Tried this recipe?Let me know how it was!